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  • Alba robiola

Alba robiola


This cheese should be eaten fresh or slightly ripened and possibly aromatised, as with other Piedmont cheeses, with small pieces of black truffle.

Organoleptic characteristics
Aspect and texture: soft but fairly firm, ivory paste
Taste: sweet, slightly acidic with possible added aromas
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit, ‘Biove’ lard bread
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: artisan and industrial
Paste: cooked, not pressed
Salting: dry
Ripening: none or optional
Production period: annual
Fats: 45 % F-Dm
Weight: 200-300 gr. each
Size: 10 cm diameter, h. 3 cm
Producers: dairies in the Cuneo area